The Nicodemus enterprise. [volume] (Nicodemus, Kan.) 1887-1887, 1887-09-07
Cooking Cereals.

The main secret in the preparation
of cereals is, ih0r0uqh cooking; and
this necessitatcs cooking them slowly,
In the proper quantity Of liquid, for
considerable length of time. A great
deal has been written about preparing
mushes for the table in from two to
twenty minutes, and many cooks serve
them prepared in that length Of time;
but all cereals, are more dlgestlble, |
and much finer favored when thor
oughly cooked.
The amount of liquid necessary, and |
the length Of time required, for cook
ING cereals properly, depends greatly
| on the nature of the cereal and the
method in which it has been ground
or mined. The table given below will
be found Approximately accurate as
regards the proportions OF gram anu
LIQUID to be used, and the length OF
time required to perfectly cook the
following grains and grain products:
Pearled Wheat. Five measures OF
liquid to each measure of wheat. Cook
from four to six hours.
Pearled Barley.-Five measures OF
LIQUID to each measure OF barley.
Cook from four to six hours.
Coarse Hominy.-Five measures OF
LIQUID to each measure of homlny.
Cook from four to six hours.
Fine HOminy. - Four measures OF
liquid to each measure of hominy.
Cook from four to six hours.
!, Coarse Oatmcal.-FOur measures OF
LIQUID to each measure OF oatmeal
Cook from four to six hours.
Rolled Wheat-Three measures OF
LIQUID to each measure OF wheat.
Cook two hours.
Rolled Barley.-Three measures OF
liquid to each measure OF barley
? Cook two hours.
: Rolled Oats Avena).-Three meas
= ures of liquid to each measure OF oats
Cook an hour.
Rice.-Three measures of liquid t
G each measure of rice. Cook an hour
t Farina.-Six measures OF liquid Il
t each measure of farina. Cook half al
It hour to an hour.
G Cerealine Flakes.-One measure o
d liquid to each measure OF cereallne
Il Cook half an hour.
Water alone can be used for cook
= inc any Of the cereals, but most c
II them are richer and finer tlayore
d when the liquid used is milk an
5, water, mixed in about equal proper
e. tons. Especially is this the case wit
in barley, rice, hominy and farina. III
+, quantity of salt that should be used
in cooking cereals is largely a matter
n individual taste, as some people III
n considerable, and some very little, sa
es in their food. A safe general rul
h. however, to follow is to add half
as tcaspoonful of salt to each pint
k liquid.
ed All cereals can be cooked very pc
10 fectlv in an ordinary agate ware
he Dorcelain-lined steW-pan, it careful
81 Watched and stirred; but, as mu
"a stirring renders cereals starchy, a
he robs them of Il good deal OF thu
lal finest favors, double boiler, II
no ouentlv called farina boiler, is mu
Of the best and most convenient uten
to for cooking mushes and grains
DIV every kind. To cook cereals IN
eW double boiler: Fill the outside bol
asst | two-thirds full of boiling water,
re- the necessary quantity of liquid in
inside kettle, add the requisite amol
Of salt, and, when it boils, sprinkle
the grain or meal, stirring slowly I'll
it sWells or thickens enough to keel
ant from settling to the bottom OF
0nC kettle. Then cease stirring and let
4 a. boil slowly until thoroughly cook
1n0 All mushes thicken in cooling, ant
,oPP preparing cereals to be eaten colo
w., PROPORTION of liquid should be
" creased at least one-third. -En1n'a
EaCi1g, IN Good Housekeeping.